Hi Jackie,Not sure if there is a much of a temp diff as one would expect from a WFO but still can do a great job. I tend to open the door about 10 min before putting in the pie and it makes it go back into preheat for a few minutes and shoots down a lot of heat on top. Here are a couple of pics back when I was going with the preferment. http://www.pizzamaking.com/forum/index.php/topic,9908.msg91314.html#msg91314I have switched to not using any oil or sugar in my dough and it's held up better under these high heats allowing me to get great leoparding in about 4-5 min cook time with a rotation around 3 min. Just did one today with oven roasted tomatoes on garlic olive oil layer with pesto and a blend of whole milk mozz and asiago. It was killer.